Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.

Crush the graham crackers in a food processor until fine crumbs form. Mix with sugar and baking cocoa, then stir in melted butter. Press into the bottom of the prepared springform pan.

Melt the bittersweet chocolate chips in a double boiler over simmering water. Stir until fully melted.

Blend cream cheese in a food processor until smooth. Gradually add sugars and cocoa, mixing well. Add eggs one at a time, then add cream and vanilla, mixing until creamy. Combine with melted chocolate.

Pour filling into the crust and bake for 75-80 minutes until the center jiggles slightly but is not liquid.

Let the cheesecake cool to room temperature, then cover and refrigerate for 4-6 hours or overnight.

Heat heavy cream and melted butter in a saucepan until simmering. Remove from heat, add chopped chocolate, and stir until melted.

Pour ganache over the chilled cheesecake, spreading evenly. Allow to set at room temperature for about an hour.

Remove from springform pan and slice with a sharp knife, cleaning the blade between slices. Garnish with Reddi-Wip and chocolate syrup.